• Snedker Little posted an update 1 year, 6 months ago

    After catering hundreds of weddings we finally determined several "tricks" to help make the fountain chocolate flow smoothly and appear great. These work if you are using a home type chocolate fountain or even a larger commercial fountain in a catering event.

    The very first thing you should do is have the right type of chocolate. Although within a pinch it’s said you may use choc chips, they aren’t effective the most effective. Chocolate that’s designed for fountains have a lower melt temperature and definately will flow smoothly. Inside a pinch, I suggest while using chocolate "almond bark" you see at most grocery stores inside the baking section. To make use of this sort of chocolate you must include a a bit more oil than usual, but it will work well and also the flavor is quite good.

    Second, how you melt the chocolate is very important in order that it won’t burn. We begin the melting process utilizing the microwave at 50% power for approximately 2 minutes. Stop and stir. Repeat for one more 2 minutes. We hardly ever increase than 50% power. It’s just a lot of to the chocolate. Also, white chocolate tends to burn easier than milk or dark. The chocolate should be completely melted without having lumps before adding it to the machine. Next, a little little oil (approx ? cup) is added following the melting process.

    Third, work with a paper towel to make use of cooking oil to everyone the tiers and bowl in the fountain. Just aids in the viscosity in the chocolate flowing over the sides in the machine. Mix the chocolate/oil mixture thoroughly and then pour the whole container in the preheated fountain (fountain has to be pre-heated!). Turn the unit on and allow it flow for approx. 2 minutes.

    Finally, turn the auger off approximately 60 seconds or so, allowing the melted chocolate to be in in the machine and "burp" out any air. This place trick will make a huge difference! If a person burp doesn’t take action, burp again. It can also help to be sure your machine’s "feet" are level. You might need to adjust one or more feet to obtain the flow just right after you’ve done every one of the above steps.

    It almost is evident that you ought to buy quality fountain. We’ve tried some of the retail "home" models, after a number of events, the motors would flat out quit or auger pins would break. They are made for occasional (like one per year) use, not for caterers! The lower-priced professional models are great for starters, as they are suitable for heavier use. If you’re employing a machine frequently, metal may be the strategy to use.

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